What are the five flavors of coffee? How many flavors do you have in coffee?

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So why do you say that coffee is like life? a cup of coffee contains all the taste of life.

one

According to the rating scale of SCAA (Specialty Coffee Association of America American Fine Coffee Association), "sweet" and "sour" are the scoring items of coffee and the high quality ingredients of fine coffee. Natural sweetness comes from ripe coffee fruit, while lively "sour" is related to origin and roasting.

"salty taste" and "bitter taste" are negative ingredients, but they do not need to be completely excluded.

This is completely different from our impression that coffee is supposed to be bitter.

But it would be too absolute to say that coffee is not bitter at all.

Coffee contains five flavors and harmonizes with each other.

For example, when the salty ingredients are high, when you encounter something sour, it will magnify the astringency.

But when slightly salty meets slightly sweet, the salty taste is suppressed and becomes mild and palatable, and some baristas even add salt to their coffee because the salty taste can counteract the bitter taste.

The sour and sweet taste will lead to exquisite fruit taste.

And each part of the tongue feels different about different tastes.

For example, the tip of the tongue is the most sensitive to "sweet", while the root of the tongue is the most sensitive to "bitterness".

two

In recent years, a study by American scientists published in the Journal of Lipid Research found that humans still have a sixth sense of taste-fat.

One word to describe it is "fat".

Think of grandma's smell of braised meat and swallow.

If you say "fat", the coffee won't fall.

I don't know how many people are haunted by the layer of oil pressed out of espresso.

The coffee industry calls the oil that makes coffee sticky and smooth as the keel or Body of coffee.

Without its coffee, it's like Junxiu's little brother suffering from osteomalacia and losing all its flavor.

Pacamara, produced by Guatemala's well-known graft estate (El Injerto), is most likely to experience this greasy smoothness.

In terms of smoothness, coffee made by using filter paper or filter cloth, siphon pot and French filter kettle is not as good as espresso.

three

Contrary to smoothness, coffee also has a "devil's tail".

This tail is also found in wine and tea.

It comes from the "tannins" of grape skins and seeds (anyone who eats grapes without spitting their skins), as well as "tea tannins" in tea.

The "dicaffeoylquinic acid" in coffee is very close to the molecular structure of tannic acid and binds to the proteins in saliva that lubricate the mouth, not only losing lubrication, but also producing a rough wrinkle taste.

Green beans are easy to produce if they are of poor quality or if they are roasted too fast.

Depending on the type of coffee bean, the "starting point" will also vary.

For example, because robasta's chlorogenic acid is about 2% heavier than Arabica's, it will be converted to dicaffeoylquinic acid after baking, so robasta is more likely to produce astringency.

The occasional black coffee with strong astringency is always a lingering fear, but it is a pity to abandon it.

Here are two tips for making up for it:

Try adding sugar: sweetness neutralizes astringency.

Add some milk: this "tail" will turn to combine with the protein in the milk, resulting in the "tiger away from the mountain" effect.

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